§ Mr. Ryder
The trading standards department of Shropshire county council wrote to my Department in
Title Contractor Bacteriological hazards in cooling meats in catering and long storage life chilled foods in catering Huddersfield Polytechnic Heat induced thermotolerance in food poisoning organisms IFRB Pasteurised milk imports MAFF (FSL) Listeria survey MAFF (FSL) Nucleic acid hybridisation for hepatitis A virus PHLS Epidemiology of camplylobacter jejuni in broiler chickens Bristol University/ PHL Exeter Survey of the incidence of listeria species in food in the United Kingdom Leicester University Low sodium chloride foods/microbiological safety and technological characteristics BFMIRA Shelf life prediction of chilled food BRMIRA Spore studies in relation to heat processed foods CFDRA Resistance of bacterial spores to sterilisation of packaging materials CFDRA Growth characteristics of food poisoning organisms at sub-optimal temperatures CFDRA Survival and growth of salmonellae and bacillus subtilis in bakery ingredients, products or fillings FMBRA Influence of food components and preservative factors on food borne pathogens IFRN Development of rapid methods for the detection of pathogenic Aeromonas species in food Reading University Bacteria and hygiene in abbatoirs IFRB Bacteria in meat and food borne illness IFRB Define factors controlling microbial growth and develop predictive models IFRB Manipulation of the microbial flora of the gut of young chicks to control salmonellas in broilers IFRB Safety and quality of poultry products in relation to processing IFRB Microbiological hazards in domestic and institutional handling of food IFRN Extension of shelf-life of pre-cooked chilled foods Huddersfield Polytechnic The modes of action and interaction of preservatives on micro-organisms BFMIRA Microbial antagonism to increase the safety and stability of chilled foods BFMIRA/CFDRA
April 1985 concerning the labelling of meat products which contain mechanically recovered meat, and again in December 1986 about the meat content of various meat products.
We received yesterday a further letter on the former subject and are examining its content, carefully. The chief trading standards officer has also written to officials about water in poultry meat.